CRAG COOKING
Miscellaneous Hut Soup Ah, the joys of alpine huts and the gastronomic delights they bestow upon us! In the initial days following a food run into town, we feast like kings! However, as the name suggests, perishables have a limited lifespan, and inevitably, anything that hasn’t been eaten has probably… well, perished. Normally, this would call for another journey into town, but weather windows can be hard to come by, and they sure as shit shouldn’t be squandered over trivial matters like running out of food. Traditionally, the Swiss would resort to a little something called “Heusuppe” (quite literally ‘Hay Soup’), thankfully your salvation comes in a less sheepish form known as ‘Misc Hut Soup’. It's like Iron Chef meets dumpster diving, with a touch of desperation thrown in for good measure. The Miscellaneous Hut Soup stands as a testament to the human spirit and the remarkable power of stock cubes.
INGREDIENTS: »
Oil or butter
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stock/seasonings
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Water
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Grains
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Whatever you can find in the non-perishables box
METHOD: 1.
Collect any root and bulb vegetables you have lying around (onions, garlic, carrots, potatoes, etc), cut out the sprouty bits, chop them up and saute them in some form of fat (oil/butter/ghee). For an extra bit of fun, try chopping the veg with your freshly sharpened piolet (or stomp on it with your crampons!)
2.
While that frys, throw in all the spices and seasonings you can find; rosemary, chilli flakes, garlic powder, Italian seasoning, and obviously salt & pepper too. If all you’ve got is paprika then make some paprika soup –if you’re brave enough, maybe add some sus mushrooms from the depths of the food bag.
3.
Now, if there’s one thing you’re not going to run out of, it’s water–so go ahead and add a shit ton of that! Beware not to add more than your stock cubes (or powder) can support though, lest you have a watery soup. Add said stock and bring it to a simmer (remember the flavours will intensify as it reduces).
4.
Time for some carbs. If you’re lucky, you might find a grain like pearl barley or arborio rice in the lost food box, or at least some potato flakes (powdered mash). Whatever you manage to find, add it in and continue simmering and reducing until everything is cooked through and well seasoned. If you have dry pasta then hold off until the last 10mins or so to add it (or just use it to cook a better meal)
5.
Time to jazz it up and let your imagination run wild. Add any goodies you may have; salami, cheese, nutritional yeast, maybe some milk powder, and definitely more oil/fat for texture. Make sure to have a final taste test, and serve when ready.
6.
If it sucks, at least it’s not Hay Soup!
Got a recipe and a delicious tale you want to share? Email us at team@verticallifemag.com 82 WINTER 2023
